Imagine the rich, golden hue of tender short ribs, their succulent meat cloaked in a glossy apple cider glaze, gently simmering away in your oven. The aroma of sweet apples mingled with savory herbs fills the kitchen, enveloping the room in a comforting embrace.
This dish holds a special place in my heart, a recipe I turn to when the chill of a winter evening calls for warmth and nourishment. It’s a lifesaver on busy weeknights, transforming a hectic day into a serene evening with each tender morsel.
One Sunday, I prepared this dish for my family after a long day outdoors, and the joy it brought to our table was palpable—everyone gathered around, enthusiastic to savor every bite.
Ready to create your own cozy culinary haven? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a delicious apple cider and beef broth glaze.
- Uses pantry staples like onion, garlic, and tomato paste for convenience.
- Transforms tender short ribs into a hearty, fall-off-the-bone stew.
- Perfectly pairs with mashed potatoes or crusty bread for a complete meal.
- Freezes beautifully, making it ideal for meal prep and future dinners.
Ingredients
- 3 pounds short ribs — choose bone-in for best flavor
- 2 tablespoons olive oil — use extra virgin for richer taste
- 1 cup apple cider — opt for fresh-pressed if available
- 1 cup beef broth — look for low-sodium options
- 1 onion, chopped — yellow onion works well
- 4 cloves garlic, minced — fresh garlic preferred
- 2 tablespoons tomato paste — consider using double-concentrated
- 2 tablespoons soy sauce — low-sodium recommended
- 1 tablespoon balsamic vinegar — aged for deeper flavor
- 2 teaspoons thyme leaves, fresh — dried can be substituted if necessary
- 1 bay leaf — whole leaf, remove before serving
- Salt and pepper to taste — adjust seasoning after cooking
Step-by-Step Method
Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until they’re brown and caramelized. This step locks in flavor and creates a rich base for your stew.
Once browned, remove the short ribs and set them aside.
Sauté Aromatics
Add chopped onion and minced garlic to the same pot. Sauté them over medium heat until the onion is translucent and the garlic is fragrant. This should take about 3-5 minutes.
Stir frequently to prevent burning and guarantee even cooking, as these aromatics will form the foundation of your stew’s flavor.
Incorporate Tomato Paste
Add tomato paste to the pot with the sautéed onions and garlic. Cook for about 1 minute, stirring constantly.
This step helps to caramelize the tomato paste, adding depth and richness to the stew. It also enhances the umami flavor, preparing the pot for the liquid ingredients.
Deglaze & Combine Liquids
Pour apple cider, beef broth, soy sauce, and balsamic vinegar into the pot. Use a whisk to combine these ingredients thoroughly.
Scrape the bottom of the pot with a wooden spoon to deglaze, lifting any browned bits that are full of flavor. This mixture will serve as the cooking liquid for the short ribs.
Simmer with Herbs
Return the seared short ribs to the pot. Add fresh thyme leaves and a bay leaf. Bring the mixture to a gentle simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook for approximately 3 hours, or until the ribs are tender and easily fall off the bone.
Rest & Serve
Once cooked, remove the pot from the oven and let it rest for 15 minutes.
This resting period allows the flavors to meld and the meat to reabsorb some of the juices. Adjust the seasoning with additional salt and pepper if needed.
Serve the stew with mashed potatoes or crusty bread to enjoy every bit of the delicious glaze.
Ingredient Swaps
- For a dietary-friendly option, substitute the short ribs with a plant-based alternative like jackfruit or seitan for a vegan version.
- Use vegetable broth in place of beef broth to maintain a vegetarian or vegan dish.
- If apple cider is unavailable, substitute with apple juice or a mixture of apple cider vinegar and water for a similar flavor profile.
- For a gluten-free version, verify the soy sauce used is gluten-free or substitute with tamari or coconut aminos.
You Must Know
- Preheat the oven: Confirm your oven is preheated to 325°F (165°C) before you start cooking to allow for an even and consistent cooking temperature right from the start.
- Sear the ribs: Searing the short ribs on all sides in hot olive oil is essential for locking in moisture and developing a rich, caramelized crust that enhances the stew’s overall flavor.
- Deglaze with apple cider: Use the apple cider to deglaze the Dutch oven after sautéing the onion and garlic. This step helps lift the flavorful browned bits from the bottom of the pot, incorporating them into the stew.
- Simmer before baking: Bring the mixture to a simmer on the stovetop before transferring it to the oven. This helps blend the flavors and guarantees the stew starts cooking evenly right away.
- Rest before serving: Allow the stew to rest for 15 minutes after removing it from the oven. This resting time helps the flavors meld and makes the short ribs easier to handle and serve.
Serving Tips
- Serve the short ribs stew over creamy mashed potatoes for a comforting meal.
- Pair with crusty sourdough bread to soak up the flavorful glaze.
- Garnish with fresh thyme leaves for a pop of color and added aroma.
- Offer a side of roasted vegetables for a balanced and hearty dish.
- Accompany with a glass of red wine to complement the rich flavors.
Storage & Make-Ahead
Apple Cider Glazed Short Ribs Stew can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare and freeze the stew for up to 2 months.
Confirm it’s fully cooled before freezing.
Reheat it gently on the stove or in the oven for best results.
Reheating
To gently reheat Apple Cider Glazed Short Ribs Stew, use a microwave at low power.
Alternatively, you can use an oven at 300°F.
Another option is to use a stovetop on low heat.
This helps in maintaining moisture and flavor.
Culinary Traditions and Significance
As you savor the last bite of your reheated Apple Cider Glazed Short Ribs Stew, you might wonder about the rich tapestry of culinary traditions that make this dish so special.
It’s a marriage of flavors that harks back to rustic American roots, where hearty stews were staples on family tables. The apple cider glaze adds a modern twist, infusing the dish with a sweet, tangy depth that evokes the essence of autumn harvests.
I love how this stew pays homage to traditional slow-cooking methods, allowing time and low heat to transform simple ingredients into a symphony of taste and texture.
Each spoonful connects us to generations who’ve found comfort in the warmth and richness of a well-crafted stew.
Final Thoughts
Give this comforting Apple Cider Glazed Short Ribs Stew a try for your next meal, and feel free to tweak the seasoning to suit your taste buds! Whether you serve it with mashed potatoes or crusty bread, it’s sure to be a hit.
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
Absolutely, you can use a slow cooker instead of a Dutch oven. I find the slow cooker beautifully tenderizes the meat, enriching the flavors. Just sear the ribs first, then transfer everything to the slow cooker for effortless cooking.
How Do I Thicken the Sauce if Needed?
To thicken the sauce, I whisk in a slurry of cornstarch and water or let it simmer uncovered, stirring often. Watching it transform into a luscious, velvety glaze brings immense satisfaction and enhances every bite.
What Side Dishes Pair Best With the Stew?
I’d recommend pairing the stew with creamy mashed potatoes or buttery crusty bread. Both soak up the rich flavors beautifully. A side of roasted root vegetables adds a lovely earthy balance, elevating the entire meal experience. Enjoy!
Can I Substitute the Apple Cider With Apple Juice?
Absolutely, you can swap apple cider with apple juice, though it may slightly sweeten the dish. I’d suggest adding a splash of vinegar or lemon juice to balance the flavors and keep it from being overly sweet.
How Can I Make This Dish Spicier?
To spice up the dish, I’d add a chopped jalapeño or red pepper flakes while sautéing the onion and garlic. You could also mix in a pinch of cayenne or a dash of hot sauce for extra heat.
Apple Cider Glazed Short Ribs Stew
Equipment
- 1 Dutch oven
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Wooden spoon
- 1 Tongs
Ingredients
- 3 pound short ribs
- 2 tablespoon olive oil
- 1 cup apple cider
- 1 cup beef broth
- 1 onion chopped
- 4 clove garlic minced
- 2 tablespoon tomato paste
- 2 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoon thyme leaves fresh
- 1 bay leaf
- salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, then remove and set aside.
- In the same pot, add onion and garlic, sauté until softened.
- Stir in tomato paste and cook for 1 minute.
- Pour in apple cider, beef broth, soy sauce, and balsamic vinegar, whisking to combine.
- Return short ribs to the pot, adding thyme and bay leaf.
- Bring the mixture to a simmer, cover, and transfer to the oven.
- Cook for about 3 hours, or until the ribs are tender and falling off the bone.
- Remove from the oven and let it rest for 15 minutes before serving.
Notes
